Pappardelle with Butternut Squash and Bleu cheese

Sorry no pictures!!! I got this recipe out of a recent BH&G, so if you must see the finished product, look it up!

1 large butternut squash, cubed 6 cups (i used 2 medium, and it was exactly 6 cups)
1 large onion, finely chopped
2 tbsp olive oil
3/4 tsp paprika
1 tbls unsalted butter
3 tbls Marsala
1/2 cup water
2/3 pine nuts
1 lb pappardelle or other robust pasta
6 fresh sage leaves
5 oz. soft bleu cheese

Peel, halve, and seed squash; cut into 1-inch cubes.

Cook onion in olive oil in a largeheavy saucepan that can accomadate the pasta later. When the onion starts to become golden, add the paprika.

Stir butter and squash into onion mixture in pan. Add marsala and water. Bring to a simmer. Cover and reduce heat. SImmer about 10 minutus, or until the squash is tender but still holds its shape.

Meanwhile bring a large saucepan of water to boiling; add hefty pinch of salt. Cook pasta.

Toast pine nuts in a hot deep frying pan until dark.

Lightly season squash w/ salt. Remove from heat. Finely chop sage; sprinkle over squash, reserving some for serving.

Remove about 1/2 cup of the pasta cooking water with a laddle or mug; drain pasta. Add drained pasta to squash mixture, gently stir to combine. If sauce is too dry or mixture won't come together, add some of the reserved cooking water.Stir in most of the pine nuts and cheese. Transfer to a large serving bowl. Sprinkle with remaining sage, pine nuts, and cheese.